Sunset Pavlova With Sweet Vinegar And Rosemary Food

PAVLOVA

Steps:

• Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
• Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.

SUNSET PAVLOVA WITH SWEET VINEGAR AND ROSEMARY

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper.
• Prepare the meringue: Add the egg whites to the base of a stand mixer with the whisk attachment in place and beat on medium-high speed until firm peaks form, 3 to 4 minutes. With the machine running, add the superfine sugar, a spoonful at a time, until the meringue is stiff and glossy, about 4 minutes more.
• Use a spatula to gently fold the cornstarch and vinegar into the meringue until evenly mixed through. Transfer the meringue to your prepared baking sheet and use a spatula to spread it into an oblong shape that's roughly 14 inches long and 10 inches wide. Use your spatula to create spiky peaks across the surface of the meringue for a more rustic look.
• Place the meringue in the oven, then immediately turn the temperature down to 300 degrees Fahrenheit. Bake for 1 hour, until dry on the outside but chewy through the center. Leave to cool at room temperature, about 30 minutes. Don't worry if it cracks in places.
• Meanwhile, make the syrup: Add the orange juice, vinegar, rosemary sprigs and superfine sugar to a small saucepan and place it over a medium-high heat. Bring to a simmer, then cook for 6 to 7 minutes, until reduced by about half. Off the heat, stir in the lemon juice and set aside to cool completely. It'll thicken to a maple syrup consistency as it cools.
• Make the cream: Add all the ingredients to the bowl of a stand mixer with the whisk attachment in place. Beat on medium-high speed until soft-medium peaks form, 1½ to 2 minutes. Refrigerate until ready to use.
• Prepare the fruit topping: Use a mandoline to finely shave one side of the nectarine to get very thin rounds until you hit the pit, then shave the opposite side. Chop off the narrower ends and save these to snack on. Repeat with the plums. Set both aside on a large plate, separately. Use a small serrated knife to finely slice the grapes and the kumquats into thin rounds of around the same thickness. Set the sliced kumquats on the same plate, discarding the pits.
• To assemble, use the parchment paper to help you transfer the meringue to a large serving platter or board. (Alternatively, you can serve it right from the sheet pan.) Top the cooled meringue with the cream by dolloping and spreading it across the meringue using the back of a spoon, leaving a 1-inch gap from the edges. Artfully top with the nectarines, plums, grapes and kumquats. Dot with the passion fruit. Remove the rosemary sprigs from the syrup and place these on top of the fruit then pour the syrup all over the fruit. Lastly, sprinkle with the extra chopped rosemary. Serve right away, or within the hour, as the meringue will soften as it sits.

PERFECT PAVLOVA

Steps:

• Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
• Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
• Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
• When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova